Chicken Roll Ups
|Whole chicken breasts||4 Medium, skinned and boned|
|Butter||2 Tablespoon, softened|
|Snipped parsley||2 Tablespoon|
|Dried marjoram||1⁄8 Teaspoon, crushed|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Seasoned coating mix||2 3⁄8 Ounce (1 Package, For Chicken)|
Place chicken breasts, boned side up, between clear plastic wrap.
Pound from center out till about 1/4 inch thick.
Peel off wrap; season with salt.
Mix butter, parsley, and marjoram; spread on one side of chicken pieces, spreading not quite to edge.
Roll up jelly roll fashion, tucking in sides.
Press seams to seal well.
Coat each chicken roll with flour.
Dip in milk, then roll in coating mix.
Cover lightly; refrigerate up to 24 hours.
Bake in shallow baking pan at 400Â° about 35 minutes.